This is another “clean out my pantry to prepare for our big move” recipe. I found some turkey Italian sausage and homemade chicken broth in the freezer so I decided to make a big batch of soup with them. I grabbed diced tomatoes and white beans out of the cupboard and carrots, celery, onion, spinach, and basil from the refrigerator. I threw them all together and let them simmer for 2 hours. The soup was hearty and comforting – perfect for the cold weather we have been having. I served the soup with Parmesan and Black Pepper Biscuits for a delicious and healthy meal that we all enjoyed.
How to Make Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach:
- 2 tsp olive oil
- 1/2 sweet yellow onion
- 4 turkey Italian sausages, casings removed
- 4 cloves of garlic, minced
- 2 carrots, diced
- 2 celery, diced
- 1/4 tsp dried oregano
- 2 cans of diced tomatoes
- 5 cups of chicken broth
- Sea salt and freshly cracked pepper, to taste
- 1-2 cans of white kidney beans, drained & rinsed
- 2 cups of fresh spinach
- 2 tbsp fresh basil, chiffonade
- Parmesan cheese, shredded
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and turkey Italian sausage (removed from casings). Using a spatula, break up the sausage as it cooks into small crumbles. Cook for 4-5 minutes or until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the carrots, celery, oregano, tomatoes, chicken broth, sea salt, and freshly cracked pepper, to taste.
Simmer the soup on low for 2 hours. Add the drained white beans, spinach, and fresh basil right before serving. Ladle the soup into bowls then top with freshly shredded Parmesan cheese. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
GIVEAWAY: **GIVEAWAY CLOSED – WINNER ANNOUNCED**
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